This roasted green chilli in charcoal grill needs just three ingredients and about 10 minutes on the grill, but it turns out smoky, blistered, and full of char in every bite. That’s the whole point of cooking it over charcoal instead of a stovetop.
I never skip this when I fire up my backyard grill. Any time I make BBQ chicken or kebabs, I throw these green chilies on the charcoal grill right alongside them, and they always steal a little bit of the show.
You can use any green chilli pepper you like, but I always reach for anaheim peppers because they hold up so well on the grate. This roasted green chilli in charcoal grill recipe takes about 16 minutes total, and all you need is oil and salt to bring out that smoky flavor.
About Roasted Green Chilli in Charcoal Grill
This is a simple side, not a full meal on its own. It’s the kind of small addition that makes a backyard BBQ spread feel complete. Without it, I feel like something is missing.
This is my turkish inspired side dish, many people like roasted green chili with kebabs, grilled meats.
I always serve it next to BBQ chicken or kebabs. The charred, smoky chilli cuts through the richness of grilled meat and adds a little heat to every bite. And of course, your dining looks more appealing to the craving.
I won’t go into too much detail here. Once you try this recipe, I’d love to hear how it turned out. Feel free to share your experience in the comments below!
Ingredient Notes
- Green chilli: I like anaheim peppers here because they’re mild, thick skinned, and blister nicely on the grill. Any other green chilli pepper works too, just expect more heat.
- Oil: A quick spray is all you need to help the salt stick and keep the skin from drying out over the coals.
- Salt: I add salt to taste for coating. It elevates a gentle taste.
How to Make Roasted Green Chilli in Charcoal Grill
Most of the work here is just turning the chilies every few minutes while the charcoal does the rest.
- Wash the chilies: Rinse the green chilies well under water so any dirt or pesticide residue is gone.
- Season them: Spray the chilies lightly with oil, then rub in the salt by hand until they’re evenly coated.
- Heat your grill: Fire up your charcoal basket and spread the hot coals evenly so the chilies cook evenly from below.
- Arrange the chilies: If you have a BBQ grilling net basket, use it to hold all the chilies together. No basket? Just place the chilies right on the grate at a 90 degree angle to the grill bars so they don’t slip through.
- Roast and turn: Every 3 minutes, use tongs or a handle to shift and turn the chilies so they roast evenly on all sides.
- Watch for blisters: Keep roasting until the skin turns lightly blistered and the chilli feels soft. You’ll notice a smoky smell building up as it cooks.
- Cool and clean: Take the chilies off the grill and let them cool for a few minutes before you remove the stems gently.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. Let them cool fully before you seal the container.
To reheat, warm them in a dry pan or your air fryer for a couple of minutes. That brings a little of the char back without drying them out.
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Roasted Green Chilli in Charcoal Grill
Ingredients
- 100 g 3.5 oz green chilli (anaheim pepper recommended)
- Oil (for spray)
- Salt (to taste)
Instructions
- Wash chilies: Rinse the green chilies well under water to remove any dirt or pesticide residue.
- Season: Spray the chilies lightly with oil, then rub in salt by hand until evenly coated.
- Heat grill: Fire up your charcoal basket and spread hot coals evenly.
- Arrange chilies: Place chilies in a BBQ grilling net basket, or directly on the grate at a 90 degree angle to the bars.
- Roast and turn: Turn the chilies every 3 minutes so they cook evenly on all sides.
- Check doneness: Roast until the skin is lightly blistered and the chilli feels soft.
- Cool and trim: Remove from the grill, let cool a few minutes, then gently remove the stems.
Notes
- Anaheim peppers give a milder result. Any other green chilli pepper works too, with more heat.
- A BBQ grilling net basket keeps the chilies from falling through the grate.
- The chilies are done once the skin blisters lightly and turns soft.
- Turning every 3 minutes helps them cook evenly on all sides.
Nutrition
Give this roasted green chilli a try next time you fire up the grill, and let me know how it turns out in the comments.